One-Pot Vegan Red & Black Bean Chili

Name: One-Pot Vegan Red & Black Bean Chili with Vegan Spicy Crema & Tortilla Chips
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 1 unit Jalapeño; 1 unit Tomato Paste; 14 ounce Diced Tomatoes; 1 unit Kidney Beans; 1 unit Black Beans; 2 tablespoon Mexican Spice Blend; 1 unit Veggie Stock Concentrate; 4 tablespoon Vegan Crema; 1 teaspoon Hot Sauce; Salt; Pepper; 1 teaspoon Cooking Oil; 1.5 ounce Blue Corn Tortilla Chips

with Vegan Spicy Crema & Tortilla Chips

Recipe Development TeamPublished on August 08, 2023

3.9

(556 customers rated)

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Classic chili flavors abound in this hearty vegan spin, with just five minutes of prep, one pot to clean, and a vegan crema for drizzling! It starts with scallions and jalapeño sizzling in the pot; next come the red and black beans, tomatoes, and our blend of Mexican seasonings. Thirty minutes later, you’re ladling out big bowls of comforting, aromatic chili, and topping them with crema, jalapeño, hot sauce, and a bright flourish of scallion greens plus blue corn chips for dipping. Now bring out the big spoon, and get to work!

Tags:

New

•Seasonal

•Spicy

•Easy Cleanup

•Easy Prep

•Vegan

Allergens:

Soy

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Jalapeño

1 unit

Tomato Paste

14 ounce

Diced Tomatoes

1 unit

Kidney Beans

1 unit

Black Beans

2 tablespoon

Mexican Spice Blend

1 unit

Veggie Stock Concentrate

4 tablespoon

Vegan Crema

(Contains: Soy)

1 teaspoon

Hot Sauce

1.5 ounce

Blue Corn Tortilla Chips

(Contains: Sesame)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories830 kcal

Fat25 g

Saturated Fat3 g

Carbohydrate118 g

Sugar21 g

Dietary Fiber21 g

Protein27 g

Sodium1330 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Small Bowl

Instructions

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve jalapeño lengthwise, removing ribs and seeds for less heat. Cut one half into half-moons; mince remaining jalapeño.

• Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and minced jalapeño. Cook, stirring, until softened, 2-3 minutes. • Stir tomato paste into pot with scallion mixture. Cook, stirring, until dark red and combined, 1-2 minutes.

• To same pot, add diced tomatoes, kidney beans and their liquid, black beans and their liquid, Mexican Spice Blend, stock concentrate, ¼ cup water (½ cup for 4 servings), salt, and pepper; stir to combine. Cover pot and bring to a simmer. • Once simmering, uncover and cook, stirring occasionally and scraping up any browned bits from bottom of pot, until slightly thickened and flavors meld, 8-10 minutes. • Taste and season chili with salt and pepper.

• While chili simmers, in a small bowl, combine crema with hot sauce to taste. Season with salt and pepper. • Divide chili between bowls. Drizzle with as much spicy crema and sliced jalapeño as you like. Garnish with scallion greens and serve with tortilla chips on the side.